<h1>Want to eat walnut crisps to make yourself and keep in mind 2 tips. The crisp is delicious and more delicious than you bought</h1>
Among Chinese dim sum, my favorite is walnut puff pastry, and now more people will like to eat some Western-style pastries. But I still think that Western-style pastries are delicious, but the aroma and texture are still inferior to traditional Chinese dim sum. This may be mainly because Western-style pastries generally prefer dairy products such as butter and milk. But in general, it is good to drink a cup of pure milk a day, because the milk penetration rate of Chinese people is not so high.
Like me, I am also relatively rare to take the initiative to drink dairy products, in general, unless it is in front of me, I really want to eat. I will take it to eat, but I will not take the initiative to have this idea. So my attitude towards dairy products is average, and I still prefer lard to butter.
Because its taste is home-cooked, although the family also thinks that vegetable oils and fats are healthier than that. But the taste of animal fat is really too fragrant, and the Chinese dim sum made of lard is not only fragrant, but also crisp and crisp to eat, and the taste is also very fluffy, and overall it is summed up in two words - delicious.
<h1>Tips for making walnut crisps</h1>
Tip 1: Flour and baking soda must be sifted
When making pastry, many people want to make export-sensitive and delicate, but these things are not just a thought. Generally speaking, you still need to pay attention to some production techniques, such as a small skill that needs attention, that is, the sifting of flour, many times the flour purchased is a delicate powder, but there are always some small particles that may be mixed into it. At this time, sieving is the best solution, only the sifted flour can make a delicate and delicious snack.
Tip 2: When mixing the dough, don't knead the dough like it did
Many people do not know that in the production of walnut crisp, the dough needed, just need to use a spatula, gently while pressing while stirring. In general, it is enough to stir until there is no dry flour, and you cannot knead the dough as hard as you did with the noodles.